Discover the world of Halva: History, tips, and a healthy recipe

Homemade halva can be a sweet addition to coffee and a nutritious and healthy snack. If made according to this recipe, it suits people on a gluten-free diet. By replacing honey with erythritol, it is lower in calories and does not raise blood sugar levels in the body.

This question, surprisingly, is not easy to answer. Theofanis Mitsoulas explains:

It's hard to say who started producing it first. Halva, or rather helva, is not a Greek word. Halva comes from Asia and later migrated to the regions we call Asia Minor.

Greeks call halva a homemade dessert made from various ingredients — sesame and semolina with dried fruits, butter, and honey. Halva is also associated with Macedonia, Iran, and Israel. In these regions, it is made from tahini and sugar, sometimes with added nuts, vanilla, or chocolate.

Others consider India the cradle of halva. In this country, it can be made from semolina or cooked carrots.

If you want to make halva at home, you'll need the following ingredients:

• 60 ml (1/4 cup) coconut oil,
• 4 tablespoons erythritol,
• a pinch of salt,
• 200 g (7 oz) tahini,
• 2 tablespoons coconut flour.

Preparation

1. In a double boiler, mix coconut oil with erythritol.
2. Next, remove the bowl and add tahini, coconut flour, and a pinch of salt.
3. Mix everything thoroughly, then transfer to a dish lined with baking paper.
4. Refrigerate for at least 3 hours.

Homemade halva tastes great with nuts and vanilla ice cream. You can also make truffles from it. Simply combine it with melted chocolate and form small balls from the mixture.

Crumbled halva is a wonderful addition to coffee and desserts. Mixing it into cream for layering a cake is also an interesting idea.